Crab and Artichoke eggrolls Recipe

Name: Crab and Artichoke eggrolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jumbo lump crabmeat; 1 15 ounce can artichoke hearts, drained and rough chopped; 1 small celery stalk, finely minced; 1 small shallot, finely minced; 1 clove garlic, minced; 1/2 cup mayonnaise; 2 tbsp sour cream; 1 tsp lemon juice; 1 tsp dijon mustard; 1/2 tsp cajun seasoning; 1 tbsp hot sauce such as franks brand; 1/2 tsp black pepper and salt to taste; 1 cup mixed cheeses, I used pepper jack, sharp cheddar and italian four cheese blend; 1 package fresh eggroll wrappers, this recipe makes about 18 eggrolls so check to make sure your package has enough; 4 cup or more canola oil for frying, depending on pot size

Servings: persons

1 lb jumbo lump crabmeat
1 15 ounce can artichoke hearts, drained and rough chopped
1 small celery stalk, finely minced
1 small shallot, finely minced
1 clove garlic, minced
1/2 cup mayonnaise
2 tbsp sour cream
1 tsp lemon juice
1 tsp dijon mustard
1/2 tsp cajun seasoning
1 tbsp hot sauce such as franks brand
1/2 tsp black pepper and salt to taste
1 cup mixed cheeses, I used pepper jack, sharp cheddar and italian four cheese blend
1 package fresh eggroll wrappers, this recipe makes about 18 eggrolls so check to make sure your package has enough
4 cup or more canola oil for frying, depending on pot size

1
In a bowl whisk together, mayonnaise, sour cream, celery, shallot, garlic and seasonings.gently add in artichoke and crab, being careful not to break up crab, fold in cheese.
2
Lay eggroll wrappers flat brush all ends with a bit of water, add 2 to 3 tablespoons filling on one end of eggroll, fold in sides and roll to enclose filling.
3
Fill all wrappers.
4
Heat enough oil in dutch oven so eggrolls can submerge and heat oil to 350.
5
Fry 3 at a time, dont crowd until golden, 3 to 5 minutes, drain on a rack over paper towels,or plate.
6
Serve hot, they can be made ahead and reheated in 400 oven just until hot.
7
I also freeze them and thaw and heat.
8
Reheat on a rack over,a baking sheet, watch it just takes 5 8 minutes
9
Serve with your favorite dipping sauces
10
I used my creamy mustard sauce as one dipping sauce

2530

kcal

Calories

278

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb jumbo lump crabmeat, 1 15 ounce can artichoke hearts, drained and rough chopped, 1 small celery stalk, finely minced, 1 small shallot, finely minced, and more.

Yes, Crab and Artichoke eggrolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Artichoke eggrolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions